Roasted Vegetable Soup
With fall here and winter on the horizon, there is nothing better than a bowl of homemade soup to warm the body and soul. We have gathered five harvest favourites. When making soups, one of the most crucial ingredients is the stock. You can make your own, or if you are in a pinch or don’t have time, we recommended Better Than Bouillon. It comes in a variety of flavours and is also great in gravy.
The key ingredient to the soup is roasting the vegetables in the oven until they are slightly charred. It creates a flavour-filled soup that will keep your family asking for more. Serve with bread and/or salad for a delicious dinner time meal!
- Prep Time: 20
- Cook Time: 50
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
Ingredients
1 large sweet potato
1 red bell pepper
1 yellow bell pepper
2 medium carrots
6 cloves garlic
3 Tbsp olive oil
½ tsp salt
½ tsp ground black pepper
½ tsp smoked paprika
½ tsp ground cumin
1 red onion
4 ¼ cups vegetable stock
Instructions
- Preheat oven to 400F
- Wash and cut all the vegetables into chunks and peel garlic.
- Place the chunks of sweet potato, red and yellow bell peppers, carrots, and garlic on a large baking tray. Drizzle with olive oil and season with salt, pepper, cumin, and smoked paprika. Toss with your hands and put in oven for 20 minutes. Stir after 10 minutes.
- At the 20-minute mark, add the red onion wedges and toss everything together, ensuring the onions are coated in oil.
- Put back in oven for 10-12 minutes, until the veggies are tender and slightly charred at the edges. Remove from oven.
- Add vegetables to stockpot.
- Bring to a boil and simmer for five minutes. Turn off the heat and blend with a hand blender or food processor.
- Season to taste and serve.
Option: top with cheese.
Notes
Option: top with cheese. Serve with bread and salad to make a whole meal.
Find it online: https://www.cmfmag.ca/galley/roasted-vegetable-soup/